Peppermint Cheesecake

Captivate Your Taste Buds: Crafting a Winter Wonderland with Peppermint Cheesecake Bliss

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Immerse yourself in the enchanting flavors of the season with our Peppermint Cheesecake—a dessert that combines the velvety richness of cheesecake with the cool, invigorating essence of peppermint. As winter winds weave their magic, join us in the creation of a culinary masterpiece that not only delights the taste buds but also captures the festive spirit. Discover the art of balancing creamy indulgence and refreshing minty goodness in every heavenly slice.

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For the Peppermint Cheesecake:

  • 2 cups chocolate cookie crumbs (chocolate graham crackers or cookies work well)
  • 1/2 cup unsalted butter, melted
  • 4 packages (32 ounces) cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup peppermint crunch baking chips or crushed candy canes
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • Red food coloring (optional, for a vibrant swirl)

For the Peppermint Cream Topping:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon peppermint extract
  • Crushed candy canes for garnish


1. Preheat the Oven: a. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.

2. Prepare the Crust: a. In a bowl, combine chocolate cookie crumbs and melted butter. b. Press the mixture into the bottom of the prepared pan to form an even crust. c. Bake for 10 minutes, then remove and let it cool while preparing the filling.

3. Make the Cheesecake Filling: a. In a large bowl, beat softened cream cheese until smooth. b. Add sugar and continue to beat until creamy and well combined. c. Add eggs one at a time, beating well after each addition. d. Mix in sour cream, peppermint extract, and vanilla extract until smooth. e. Fold in peppermint crunch baking chips or crushed candy canes.

4. Optional Red Swirl: a. If desired, reserve a small portion of the cheesecake batter and add red food coloring. Swirl it into the main batter for a festive touch.

5. Bake to Perfection: a. Pour the cheesecake batter over the crust in the pan. b. Bake in the preheated oven for 55-65 minutes or until the center is set, and the edges are slightly golden. c. Let the cheesecake cool in the oven with the door ajar for an hour, then refrigerate for at least 4 hours or overnight.

6. Prepare the Peppermint Cream Topping: a. In a chilled bowl, whip heavy cream until soft peaks form. b. Add powdered sugar and peppermint extract, then continue to whip until stiff peaks form.

7. Garnish and Serve: a. Remove the cheesecake from the pan and spread the peppermint cream topping over the chilled cheesecake. b. Sprinkle crushed candy canes on top for a festive finish. c. Slice, serve, and savor the magic of Peppermint Cheesecake.

Cook Notes and Variations:

Cook Notes:

  • Allow ingredients, especially cream cheese and eggs, to come to room temperature for smoother blending.
  • Use a water bath while baking for a creamier texture and to prevent cracks.


  • Experiment with different chocolate cookie varieties for the crust.
  • Add a layer of chocolate ganache over the crust before pouring in the cheesecake batter for an extra indulgent touch.

Keto and Low-Carb Versions:

Keto Version:

  • Use almond flour and melted butter for the crust.
  • Substitute a low-carb sweetener for granulated sugar.
  • Opt for a keto-friendly peppermint extract.

Low-Carb Version:

  • Choose a low-carb chocolate cookie or almond meal for the crust.
  • Use a low-carb sweetener in place of granulated sugar.

Frequently Asked Questions (FAQs):

Q1: Can I make this cheesecake in advance? A1: Absolutely! Peppermint Cheesecake can be prepared a day or two in advance and stored in the refrigerator.

Q2: How do I prevent cracks in my cheesecake? A2: Using a water bath, not overmixing the batter, and allowing the cheesecake to cool gradually can help prevent cracks.

Q3: Can I freeze Peppermint Cheesecake? A3: Yes, you can freeze the cheesecake without the topping. Thaw in the refrigerator before adding the peppermint cream.

Q4: Can I use peppermint extract instead of peppermint crunch baking chips? A4: Absolutely! Peppermint extract provides a concentrated flavor, or you can add crushed candy canes for texture.

Let the enchantment of the season unfold with each luscious bite of Peppermint Cheesecake. This dessert, with its velvety creaminess and refreshing minty notes, captures the essence of winter festivities. Whether shared with loved ones or savored in quiet moments, this Peppermint Cheesecake is an ode to the magic of the holidays. Elevate your dessert table with a slice of this winter wonder and indulge in the sweet symphony that echoes with every spoonful. Bon appétit!

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